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Assorted ingredients for Fire Cider on a wooden table.

It's Time To Make Fire Cider!

This spicy tart remedy is used as a tonic and also to prevent colds and flus, to stimulate immune function and aid circulation. Made from late summer crops like peppers, horseradish root, garlic and onions steeped in apple cider vinegar, Fire Cider has to be made weeks before you’ll actually use it during cold and flu season. It takes time for the ingredients to infuse into the vinegar before it is ready.

Each of the basic ingredients in Fire Cider have health benefits:

  • Onions and Garlic have similar health benefits like helping to fight infections, working as expectorants, they’re diuretics to flush out toxins and blood pressure regulators.
  • Ginger promotes overall circulation, neutralizes toxins and aids digestion.
  • Horseradish can help alleviate sinus congestion (it starts working when you’re grating it for your fire cider!) and aids digestion by increasing appetite and encouraging the secretion of digestive juices.
  • Spicy Peppers like cayenne, jalapeno and habanero contain capsaicin which has an abundance of health benefits. The stimulating actions support detoxification in the body. Peppers also have antibacterial properties, can normalize blood pressure and boost the digestive process.

“Fire Cider holds a special place in the hearts of herbalists so when in 2014, Rosemary Gladstar heard that a commercial producer trademarked the term “fire cider”, it caused a real uproar in the community. The news went viral and people around the world started making it at home as a revolutionary act.”

There are whole books written about the benefits of apple cider vinegar. It has been around for thousands of years and has been used to alleviate leg cramps, sore throat, to improve digestion and combat fungal infections.

The name for Fire Cider was coined by beloved herbalist of our time, Rosemary Gladstar. It was based on traditional formulations that had been around for centuries, being passed down from generation to generation. Recipes vary from culture to culture, depending on the plants that are readily available, the preferences of the people they’re made by and how they’ll be consumed. Much like curry in India, each “traditional” recipe of Fire Cider is different!

For a lot of people, this remedy is a gateway to making other kitchen herbal medicines. They realize how easy it is to make, and are inspired to start their own herbal adventure! Next thing you know, they’re harvesting their own herbs and veggies and making tinctures, syrups and gummies!

Fire Cider holds a special place in the hearts of herbalists so when in 2014, Rosemary Gladstar heard that a commercial producer trademarked the term “fire cider”, it caused a real uproar in the community. The news went viral and people around the world started making it at home as a revolutionary act. It also led to a boycott of the brand as well as the creation of the non profit Tradition, Not Trademark organization and the beginning of the Free Fire Cider campaign. In 2019, after years of fighting and hundreds of batches brewed in support of the cause, the term Fire Cider was legally made a generic term so no company can own it. This was a huge win for herbalists and anyone concerned about big business trying to own traditional folk medicine!

Fire Cider is not for everyone. It is spicy and drying so If you run hot and typically have dry skin and hair, this may not be for you. This information is intended for educational purposes only and is not a substitute for medical advice. Consult your physician or healthcare provider. 

Make It At Home

Rosemary Gladstar’s Original Fire Cider Recipe

There are hundreds of recipes for Fire Cider. Have fun adding ingredients you love. Turmeric, lemon, culinary herbs like rosemary, thyme and oregano, as well as herbs like elderberry, hawthorn berry, rose hips or hibiscus are all fun additions.

Ingredients:

  • ½ c. grated fresh horseradish root
  • ½ c. or more chopped onions
  • ¼ c. or more chopped garlic
  • ¼ c. or more grated ginger
  • Chopped fresh or crushed dried cayenne pepper, to taste
  • Raw and organic Apple cider vinegar to cover
  • Raw honey to taste

     

Method:

  • Place horseradish, onions, garlic, ginger and peppers in a half gallon mason jar and add enough vinegar to cover by 3 to 4 inches. Seal the jar with a tight-fitting lid. Place in a warm spot and let sit for 3 to 4 weeks, shaking every day to help in the maceration process.
  • Strain out the solids, reserving the liquid. Warm the honey enough to mix well with the vinegar and add to taste. The fire cider should be hot, spicy and sweet. The honey not only helps make it taste better, it helps to cool the heat, moisten and balance the fiery ingredients.
  • Bottle, label and enjoy! This will keep for several months unrefrigerated if stored in a cool place, but refrigerator is best.

How to use it:

  • Use as a tonic by taking a small shot once daily or teaspoons throughout the day if you feel a cold coming on or for prevention.
  • Use it as the vinegar portion of a vinaigrette.
  • Place a teaspoon to a tablespoon in water and sip.
  • Add to soups and stews before serving.
  • Add to slaws.

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